This is the perfect way to use up those festive cheeseboard leftovers! We used port salut, camembert, and brie, but you can use whatever you like as long as it can melt (halloumi probably wouldn't work!)
Start by making the sauce. Sauté the onion and garlic until fragrant, then add fennel seeds and tomato paste. Cook for a few more minutes, then deglaze with the red wine.
Scrape everything up from the bottom, then add the tinned tomatoes, cranberry sauce, cinnamon, salt, and herbs. Reduce on low for 30 minutes until darkened, thickened, and the acidity of the tomatoes has cooked out. Set aside to cool slightly.
Put the turkey breast steaks in between some cling film, and gently bash until thin. Coat in flour, beaten egg, then panko.
Preheat oven to 200 C and the vegetable oil to 180 C, then carefully add the coated turkey. Fry until golden brown, then place on wire rack and finish with flaky salt.
Top with a couple spoonfuls of the cooled sauce, spread out, then the leftover cheeses. Pop into the oven (or grill) until the cheese has melted. You can also use a blow torch if you have one!
Gently fry sage leaves in butter. If you're serving with spaghetti, toss in the leftover tomato sauce.
Finish with the fried sage leaves, and enjoy!
